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Basic Pizza Dough

This recipe makes a wonderful tender crust. Make it as is or see below for a Parmesan or Oregano variation.

Yield: Makes 1 (14-inch) pizza

Ingredients

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

2 1/2 to 3 cups unbleached all-purpose flour, as needed

1 teaspoon salt

Yellow cornmeal, for sprinkling the baking sheet

Directions

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 2 cups of the flour and the salt, stirring with a wooden spoon, until it is all incorporated. Continue adding the flour, 1/4 cup at a time, working the dough with you hands to incorporate the flour after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.